cut from the short loin, with a fat strip that runs along the side, tender, great for grilling, average steak 3/4 inch thick, just shy of half pound

Delmonico

cut from the rib section, with delicate marbling, tender, can be broiled, fried or grilled, also known as a boneless rib-eye steak, average steak 3/4 inch thick, just shy of half pound

Tenderloin Fillet

cut from the loin, known as an eye fillet, amazingly tender, great for steak tartare, average steak 3/4 inch thick, just shy of quarter pound

Sirloin Steak

cut from the back of the animal above the tenderloin on the rump, lean, not as tender, can be broiled, fried or grilled, good for marinating and summer stir-fry, average steak 3/4 inch thick, just shy of a pound

Flank Steak

cut from the abdominal of the animal or the belly, not as tender, long and flat, can be broiled, fried,grilled or braised, best cut against the grain, great for fajitas, average steak 3/4 inch thick, about a pound or just over

Sizzler Steak

cut from the bottom sirloin ball tip, known as a petite sirloin, firmer to the bite, well-marbled for richer beef flavor, can be broiled, fried, or grilled, average steak 3/4 inch thick, just shy of half pound

Skirt Steak

cut from the plate, long and flat, known for its flavor, not tenderness, can grill but typically braised, best when marinated, great for fajitas, cut against grain to get more tenderness, average steak 3/4 inch thick, about a pound

This large, loaf shaped cut of meat comes from the bottom round, the rear leg of the cow. Best prepared by slow roasting until tender.

Brisket

The perfect cut to cook low and slow on your smoker for a summer (or any time of the year!) BBQ

Heart

A lean organ, it is best when stewed or braised. Very high in iron and vitamin B12

Tongue

Beef tongue is high in fat, the skin is typically scalded and then removed. The meat can then be roasted

Liver

High in protein, low in fat, the beef liver can be used for many purposes, from the classic Liver & Onions to Liver Pâté

Ox Tail

Due to the gelatin-rich nature of this cut, it cannot be beat when it comes to making rich, flavorful broths for soup and sauces.

Soup Bones

Leg shank sections, with meat included.

Broth Bones

These are just the bare bones, no meat. Good for making a basic broth.

Short Ribs

When cooked low and slow, short ribs not only become incredibly tender but also add richness to any sauce made from their cooking liquid due to the collagen content breaking down.

Stew Meat

It's meat, that you use to make stew!

Suet

Beef suet is raw, hard fat that particularly comes from around the kidneys. Frequently used to render into tallow, but it also has numerous uses in traditional dishes.

Milk-fed pork

*all meat priced per pound*

Pork Chops

Cut from the loin, which runs from the hip to shoulder.

Pork Steak

Cut from the shoulder of the pig, out of the same primal cut that is used for pulled pork. Great when grilled and then simmered slowly to tenderize.

Pork Spare Ribs

The spare ribs are taken from the belly side of the rib cage. While they have a higher bone to meat ratio, they also have more fat which adds to their flavor.

Baby Back Ribs

Cut from the upper portion of the rib cage, near the spine. Can be a bit meatier than spare ribs.

Pork Tenderloin

The tenderloin runs along the backbone and is nice and tender due to the fact that it is used for posture, not movement. Lends itself well to marinades and quick cooking methods such as grilling or searing.

Pork Shoulder Roast

Pork shoulder has the bone removed, unlike Boston butt

Fresh Ham Roast

Mmm, ham!

Pork Loin Roast

Can be sliced into steak-like pieces or slow-roasted.

Smoked Ham

Same as the description for fresh ham: "mmm, ham!" now add extra mmm for smoke flavor.

Smoke Ham Slice

Convenient pre-sliced packages.

Bacon

Everyone's favorite cured meat product. Sold in 1 lb packages.

Cottage Bacon

Cut from the shoulder of a pig, which makes for a meatier bacon.

Canadian Bacon

Unsmoked bacon cut in a way that includes pork loin from the back and a small amount of pork belly in the same piece.

Jowl Bacon

Particularly a Southern delicacy, pork jowl is taken from the cheek and is cured and smoked.

Smoked Ham Hock

The shank end of the leg bone, often served with greens, beans, or for added flavor in soups.

Breakfast Links

A classic for breakfast or any time of the day. Sold in links.

Kielbasa Links

A smoked form of Polish sausage.

Bratwurst Links

A sausage variety of German origin.

Italian Links

The taste of Italy, in convenient link form.

Ground Pork

Feeling creative? Ready to come up with your own signature sausage recipe? Well then you will need some of this ground pork for a high quality base.

Sausage (Bulk)

Italian/Breakfast/Chorizo

Neck Bones

Typically cooked low and slow, or used similarly to ribs.

Back Fat

Fat... From the back. Try it diced up and sautéed with veggies, or render it down to lard.

Leaf Fat

Not rendered pig fat. Once rendered, it's know as lard. It is a wonderful cooking oil with a very mild taste. The holy grail for making pie crust.

Pastured Raised Poultry

*all meat priced per pound-raised seasonally*

Whole Cornish Cross Chicken

Cornish cross are a breed that everyone knows as the meat bird of commercial agriculture. They eat more grain then graze. They are a great bird for beer butt chicken, or for making your meals dollars stretch.

Whole Ranger Chicken

Rangers are a cross of heritage breeds. They are more of a traditional bird. They graze more and eat less grain, but take longer to mature.

Whole Cornish Game Hen

2 hen per package. They butterflied wonderfully on the grill or roasted in the oven.

*Prices are subject to change without prior notice and weights are approximate*